Soft & Tasty Paratha Roti (Buss up Shut Roti) - Detailed step by step instructions

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tablespoon Brown Sugar (adds slight sweetness)
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 3/4 cup Lukewarm Water (adjust as needed for shaggy dough)
• 1 tablespoon Vegetable Oil (for rubbing dough before resting)
• 2 tablespoons Butter (for brushing; can be omitted for vegan version)
• 2 tablespoons Ghee (optional, for brushing)
• 2 tablespoons Coconut Oil (vegan-friendly brushing oil)
• 2 tablespoons Additional Vegetable Oil (for cooking on the tawa)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add the all‑purpose flour, brown sugar, salt, and baking powder. Stir until evenly distributed.

   Time: PT5M

2. Form the Dough

   Gradually pour the lukewarm water into the dry mixture while stirring with your hand or a spoon. When the mixture comes together, knead gently for about 2 minutes until a soft, shaggy dough forms.

   Time: PT5M

3. Oil Rub & First Rest

   Rub about 1 tablespoon of vegetable oil over the entire dough surface, cover the bowl with a clean cloth, and let it rest for 15 minutes.

   Time: PT15M

4. Divide and Shape Loyahs

   Divide the rested dough into three equal portions (called “loyahs”). Roll each portion into a smooth ball, then flatten slightly with your fingers.

   Time: PT5M

5. Second Rest

   Cover the shaped loyahs with a cloth and let them rest for another 15 minutes. The dough is ready when a gentle press leaves an indent that does not bounce back.

   Time: PT15M

6. Heat the Tawa

   Place the tawa over medium heat. Allow it to become hot (you’ll see a slight shimmer) – about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Roll Out the Roti

   Using a rolling pin, flatten one dough ball into a small 4‑inch circle, then repeatedly roll, flip, and roll again until you achieve a thin, even 10‑inch round. The edges should be as thin as the centre.

   Time: PT5M

8. Cook & Oil the Roti

   Place the rolled dough onto the hot tawa. Cook for ~30 seconds, then drizzle or brush a thin layer of oil (butter, ghee, coconut oil, or a butter‑oil mix) on the top surface. Flip, brush the other side, flip again, and cook another 30 seconds. Continue to flip and brush for a total of about 1½ minutes, allowing the oil to spread and the roti to develop golden spots.

   Time: PT5M

   Temperature: Medium heat

9. Beat the Roti

   Using the wooden spatula (dabla), gently beat the cooked roti, gathering the edges toward the centre. Start at the top and work downwards until the layers separate and the roti looks puffed.

   Time: PT2M

10. Wrap and Rest

    Immediately wrap the beaten roti in a clean kitchen towel. Stack the wrapped roti with the others and let them rest for 10‑15 minutes; they will steam themselves and become extra soft.

    Time: PT10M

Nutrition Facts

Calories

400

Protein

8 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Brown Sugar: White sugar
• Instead of Salt: Sea salt
• Instead of Baking Powder: Baking soda (use 1/4 tsp plus 1/2 tsp cream of tartar)
• Instead of Vegetable Oil: Olive oil, Coconut oil
• Instead of Butter: Ghee, Coconut oil
• Instead of Ghee: Butter, Coconut oil
• Instead of Coconut Oil: Butter, Ghee
• Instead of Additional Vegetable Oil: Olive oil, Coconut oil

Equipment Needed

• Large Mixing Bowl
• Rolling Pin
• Tawa (flat skillet)
• Brush
• Wooden Spatula ("dabla")
• Clean Kitchen Towel

Critical Steps — Do Not Skip

• Properly resting the dough after the first knead (15‑30 min).
• Shaping the dough into a cone (loyah) and tucking the tip securely.
• Cooking on a hot tawa and brushing oil at each flip.
• Beating the roti with a wooden spatula to create the flaky texture.

Chef Tips from the Video

• A blend of butter and vegetable oil gives the best flavor and softness.
• For extra fluff, press the dough with your fingertips before the first rest to create tiny air pockets.
• If you don’t have a tawa, a well‑seasoned cast‑iron skillet works perfectly.

Troubleshooting

Storage

Refrigerator: Store wrapped roti in an airtight container for up to 2 days.

Freezer: Freeze individually wrapped roti for up to 1 month; reheat on a skillet.

Room temperature: Best consumed the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the dough a day ahead, cover tightly, and refrigerate; bring to room temperature before shaping.
• You can pre‑brush the dough balls with oil and store them wrapped; they’ll still puff nicely when cooked.

Frequently Asked Questions